Coconut Cream Banana Whip

May 30, 2017

One thing I've discovered about myself over the years is that there is a direct correlation between the mercury rising and my salivary gland response to ice cream. Don't get me wrong, there is never a bad time of year for ice cream. But ice cream in the summer months somehow doesn't seem optional. It's a right of passage. Just as Christmas cookies are to December, so too is ice cream to July. It would be sacrilegious not to partake... Am I right?

Well that can be a problem if you, like me, are trying to be mindful of what you consume. And then there is, of course, my 4 year old. She could eat ice cream every day and never tire of it – which, let's face it, I can't blame her for but I would blame ME for if I actually let her. The added sugar alone in ice cream is enough to keep her bouncing off the walls for hours... not tenable. So what's a mom to do?

Fear not! There are plenty of alternatives that can satisfy the craving for that refreshing creamy treat without the resulting guilt spiral. One of my favorite recent discoveries is this recipe for Coconut Cream Banana Whip. Unlike other banana whip recipes I especially like this one because of the addition of coconut cream. It takes the creaminess factor up several notches and enhances the flavor considerably. It's super easy to whip up right in the jar with an immersion blender. I love to serve it with crumbled vanilla wafers but if you're looking for a gluten free or paleo alternative you could top with nuts (I like macadamia nuts here). It's also a great option for folks who follow a dairy-free or vegan diet.